John Myers
Asian-flavored Carrot Soup
The perfect asian-flavored carrot soup recipe with a picture and simple step-by-step instructions.
- 500 g Carrots
- 200 g Potatoes
- 1 Onion approx. 100 g
- 2 Garlic cloves
- 1 piece Ginger the size of a walnut
- 2 tbsp Sunflower oil
- 1 liter Clear broth (4 teaspoons instant)
- 150 ml Coconut milk
- 1 tbsp Sweet soy sauce
- 1 tsp Whole caraway seeds
- 0,5 tsp Whole caraway seeds
- 0,5 tsp Ground cinnamon
- 0,5 tsp Sambal oelek
- 0,5 tsp Cayenne pepper
- 3 big pinches Coarse sea salt from the mill
- 3 big pinches Colorful pepper from the mill
- 1 big pinch Nutmeg
- 0,5 Cup Fresh, sliced coriander
- 2 tbsp Tapioca starch
- Creme fraiche Cheese
- Crumbled feta cheese
- Peel the carrots with the peeler, clean, cut lengthways into slices and dice very finely (here: with a kitchen helper). Peel and wash the potatoes, cut into slices and dice finely with the kitchen utensil. Peel and halve the onion and dice finely with the kitchen utensil. Peel the garlic cloves and ginger, cut into slices and dice finely with the kitchen utensil. Heat sunflower oil (2 tbsp) in a large saucepan and fry the onion cubes with the garlic clove cubes and ginger cubes vigorously. Add the diced carrots and potatoes and fry them as well. Deglaze with the clear broth (1 liter) and stir in the coconut milk (150 ml). With sweet soy sauce (1 tablespoon), whole caraway (1 teaspoon), ground cumin (½ teaspoon), ground cinnamon (½ teaspoon), sambal oelek (½ teaspoon), cayenne pepper (½ teaspoon), coarse sea salt from the mill (3 big pinches ), colored pepper from the mill (3 big pinches), nutmeg (1 big pinch) and let everything simmer / boil with the lid closed for about 20 minutes. Finally add the cut coriander (½ cup) and thicken with tapioca starch (2 tbsp) dissolved in a little cold water. Serve the soup sprinkled with a dollop of crème fraîche and / or crumbled feta cheese.
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